BRANDY

Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically sipped as an after-dinner drink. Some brandies are aged in wooden casks, some are colored with caramel coloring to imitate the effect of aging, and some brandies are produced using a combination of both aging and coloring. In broader sense, the term "brandy" also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or wine of any other fruit (fruit brandy). These products are also named eaux-de-vie. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from Southwestern France. Except for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Brandy is made from so-called base wine, which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels.

Asbach Uralt is Germany's most famous brandy, and it is plain to see why. Made with expert attention to detail and dedication to the highest quality standards since 1892, the wines are multi-column distilled and the resulting eau de vie is then aged in Small Limousin Oak barrels until the cellar master deems them worthy to become part of the final brandy. On the nose there are plum, apricot, almond and vanilla notes that resolve into a harmonious, sweet, inviting aroma. On the palate the flavor begins mild and candied and lingers to develop into a lovely, well-articulated depth. There is a restatement of the beautiful fruits that were implied in the nosing which then burst brightly into a warm, vibrant finish. This saporous Brandy would work excellently with desserts, neat or in a wonderful cocktail.